Pumpkin scones come in both savory and sweet
Ahhh yes! This photo by meltingnoise says it all. What could be better than devouring two different types of scones with a nice cup of hot tea and all in one sitting! The photo shows "Kashmiri green tea chai with almonds + pumpkin scone and blueberry scone."
Scone recipes can be found in both savory and sweet, plain or drizzled with maple icing & they can be flavored with nuts, cranberries or raisins. Pumpkin scones are a favorite at Tea parties and parties held in the Fall such as Halloween (Halloween recipes) and Thanksgiving. Scones are delicious in flavor but some scones can be dense and heavy- so guests usually don't eat more than one or two with jam, flavored butters or Cream Recipes. A great vegan favorite is pumpkin scones with orange glaze.
Savory Pumpkin Scone Recipe
• 2 cups self-raising flour, sifted
• ¼ cup skim milk powder
• 2 spring onions, chopped (a.k.a. shallots, green onions)
• ¼ tsp. ground nutmeg
• ¾ cup cold cooked pumpkin
• ½ cup buttermilk
• ½ cup natural mineral water
• Cottage cheese or butter, for serving (optional)
Preheat oven to 220°C (430°F). Combine the flour, milk powder,
onion and nutmeg. Fold through the pumpkin, buttermilk and
mineral water to make the dough. Pat out the mixture onto a
lightly floured board and roll out to a thickness of about ⅝". Using a 2" scone cutter, press out 12 rounds. Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden. Serve with dollops of cottage cheese or butter.
Sweet Pumpkin Scones
• ¼ cup butter or margarine, softened slightly
• ¼ cup sugar
• 1 egg
• 2 Tbsp. corn syrup
• 1 cup cooked, mashed butternut squash, pumpkin, or other squash
• 2 2/3 cups all-purpose flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• pinch of salt
• ½ teaspoon ground nutmeg
• pinch of ground ginger
• 1/3 cup milk (or less)
Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger. In a separate bowl, beat butter and sugar together with an electric mixer. Add in the egg and corn syrup (mix the rest with a spoon so it won't be over-mixed). Stir in the squash and half of the sifted dry ingredients. Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour. Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾" thick (just under an inch). Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray (I used my large pizza pan, which only just accommodated them). Bake at 230°C (450°F) for 18 minutes.
The scone is a favorite food served at Tea parties & a favorite at Fall parties too!
A Scone is a bread so you may also want to research:
Bannock / Biscuit / Southern Buttermilk Biscuit / Farl / Griddle scone / Oatcake / Quickbread / Shortcake / Tattie scone / Welsh cake /